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Food Additives

  • maintain and enhance food nutritive quality
  • make it visualy appealing
  • help in its processing, packaging, or storage

Different Categories of Food Additives

  • Acids
  • Acidity
  • regulations
  • anticaking agents
  • antioxidants
  • bulking agents
  • food colouring
  • colour retention agents
  • emulsifiers
  • flavours/flavour enhancers
  • flour treatment agents
  • glazing agents
  • humercants
  • stabilizers
  • sweetners
  • tracer gas
  • preservatives
  • thickeners

Common Food Additives

  • beeswax
  • caffeine
  • caramel
  • cellulase
  • cellulose
  • citric acid
  • gelatin
  • mineral oil
  • sucralose
  • zinc sulphate
  • OLESTRA
  • sulfites
  • aspartame
  • MSG
  • sterol esters

Emulsifiers have 2 ends, one prefering that of water and the other oil. These ends are known as the hydrophilic and lipophilic end. (hydrophilic being water and lipophilic being oil) In and oil-in-water emulsion, they will coat the surface of oil droplets and insulate these droplets from water, which will inturn enable them to stay seperated during the emulsion and keep them from forming there own layer. However in a water-in-oil emulsion the emulsifier will insulate the water just as the oil-in-water emulsion did, but it will STOP them from seperating the oil.

Artificial dye/ Food Colouring

There are exactly 7 artificial food dies:

  • Indigotine(dark blue)
  • fast green FCF (blueish green)
  • Allura red AC
  • Erythrosine (pink)
  • Tartrazine (yellow)
  • Sunset Yellow FCF (orange)
  • Brilliant Blue FCF

Splenda/ Sucralose

  • low cal artificial sweetner
  • 600 times sweeter then sucrose which is our common table sugar and is 3.3 times sweeter then aspartame, which is a chemical we commonly consume through juice crystals and diet pop
  • extremely heat stable
  • available in granulated form
  • When sucralose desolves in water the chemical reaction is almost instananeous and causes the water to appear cloudy

A food additive is any chemical substance that is intentionally added to change or modify a foods visual appearance, taste, texture , processing or storage life of the food. Food additives directly effect the foods characteristics in order to achieve a particular effect.

Emulsifiers have 2 ends, one prefering that of water and the other oil. These ends are known as the hydrophilic and lipophilic end. (hydrophilic being water and lipophilic being oil) In and oil-in-water emulsion, they will coat the surface of oil droplets and insulate these droplets from water, which will inturn enable them to stay seperated during the emulsion and keep them from forming there own layer. However in a water-in-oil emulsion the emulsifier will insulate the water just as the oil-in-water emulsion did, but it will STOP them from seperating the oil.

Emulsifier

By: Casey Drake and Alyssa Christensen

What Do Food Additives do?

What Is a Food Additive?

sucralose

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